Crispy Chickpea Chicken Thighs

Crispy Chickpea Chicken Thighs

1 Tbs. Olive Oil
6 Bone in, Skin on Chicken Thighs
Salt & Pepper
2 Yellow Onion, sliced
1 15 oz. can of Chickpeas, drained
1 Tbs. Cumin Seed (or ground)
1 Tbs. Paprika
1 Tbs. Smoked Paprika
1 Tbs. Turmeric

Preheat oven to 350 degrees. Pat the Chicken Thighs dry with a paper towel. Add Salt and Pepper to taste (about 2 turns each on the salt & pepper mill per thigh). Heat up a large, heavy bottom pan on Medium High heat. Add in the Olive Oil until shimmering. Place the chicken thighs in the pan skin side down in a single layer. If your pan is too small, cook in batches to avoid overcrowding the pan. Leave undisturbed for about 3-4 minutes or until the skin has crisped up a bit and is a golden brown color. Remove the chicken thighs from the pan. Do not clean the oil out of the pan. 

Add in the sliced Yellow Onion and saute for a few minutes. Next add in the Chickpeas, Salt, Cumin Seed, Paprika, Smoked Paprika and Turmeric. Cook on a medium high flame for about 5 minutes, stirring well to ensure all ingredients get coated with the chicken fat and spices. 

Next, add the Chicken Thighs back on top of the Chickpea-Onion Mixture. Place in the oven for 45 minutes. For extra crispy chicken skin, broil for the last 5 minutes of baking time. 


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